There’s something undeniably comforting about a crispy chicken thigh — the kind that’s juicy on the inside, shatteringly crisp on the outside, and full of flavor in every bite. I used to think that the only way to get that perfect crunch was with deep frying or hours in the oven. But once I discovered how magical the air fryer could be, I never looked back. This recipe has become my go-to for busy weeknights when I want something satisfying but don’t want to babysit the stove or turn on the oven.
The best part? You get all the rich flavor and golden crispiness of traditional fried chicken without the excess oil and mess. Whether you’re feeding a hungry family or just meal-prepping for the week, these air fryer chicken thighs are a winner. I love serving them with roasted veggies, mashed potatoes, or even slicing them up over a salad. Once you try it, you’ll see why I keep coming back to this recipe again and again.
What You Need To Make This Recipe
Bone-in, skin-on chicken thighs: This is the star of the show. I always opt for bone-in, skin-on thighs because they stay juicy, and the skin gets beautifully crispy in the air fryer. The bone helps insulate the meat, keeping it tender while the skin crisps up like a dream.
Olive oil: A little oil helps the seasonings stick and assists with crisping the skin. I prefer olive oil for its flavor and heart-healthy fats, but any neutral oil will work in a pinch.
Paprika: Adds a warm, smoky depth to the chicken. I usually go for smoked paprika when I want a deeper flavor, but regular sweet paprika works too for a milder touch.
Garlic powder: A staple in my spice cabinet, garlic powder infuses the chicken with that delicious garlicky goodness without the risk of burning fresh garlic in the air fryer.
Onion powder: This gives a subtle savory background flavor that rounds everything out. It’s one of those ingredients that might not stand out on its own but makes a big difference in the overall taste.
Salt: Essential for enhancing all the flavors. I use kosher salt because it sticks well to the skin and seasons evenly.
Black pepper: Adds just the right amount of heat and balances the richness of the chicken skin. I prefer freshly ground for maximum flavor.
Ingredients List
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
How to Make Crispy Air Fryer Chicken Thighs
Step 1: Prep the Chicken
Pat the chicken thighs dry with paper towels. This step is crucial — removing excess moisture helps the skin crisp up in the air fryer. Once dry, place the thighs in a bowl or on a plate.
Step 2: Season Well
Drizzle the chicken with olive oil and rub it evenly over each thigh. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mix over the chicken, making sure each piece is coated thoroughly, especially under the skin if possible.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. This helps start the cooking process immediately, so you get that nice golden finish.
Step 4: Air Fry the Chicken
Place the chicken thighs skin-side down in the air fryer basket in a single layer. Cook at 400°F (200°C) for 10 minutes. Then flip them skin-side up and cook for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
Step 5: Rest and Serve
Let the chicken rest for 5 minutes before serving. This helps the juices redistribute and keeps every bite tender and flavorful. Serve as is or with your favorite sides!
Tips for Making This Recipe
- Don’t skip drying the chicken skin — that’s the secret to a really crispy finish.
- Avoid overcrowding the basket to allow proper air circulation. Cook in batches if necessary.
- Use a meat thermometer to ensure your chicken hits 165°F in the thickest part.
- Feel free to experiment with spices like cayenne for heat or Italian herbs for a twist.
- Reheat leftovers in the air fryer for a few minutes to bring back that crispiness — microwaving just won’t do it justice.
FAQs
Can I use boneless chicken thighs instead?
Yes, but keep in mind they cook faster and won’t get quite as crispy. Reduce the cooking time to about 14–16 minutes total, flipping halfway through.
Do I need to marinate the chicken first?
No marinating needed! The seasoning blend provides plenty of flavor in a short amount of time. But if you want to plan ahead, you can season the chicken up to 24 hours in advance.
What if my air fryer doesn’t have a preheat function?
No worries — just let it run empty for 3–5 minutes before adding the chicken to mimic preheating.
Can I make this recipe with skinless chicken?
You can, but the skin is what really delivers that crispy, crackly texture. Skinless thighs will be flavorful but less crisp.
What should I serve with these crispy thighs?
They’re incredibly versatile! Try roasted veggies, mashed potatoes, coleslaw, or a simple green salad. They even work great sliced over rice or in wraps.